Pumpkin Chai Tiramisu (No-Bake, Cozy Fall Dessert)

Pumpkin Chai Tiramisu is the ultimate no-bake fall dessert, filled with creamy mascarpone, spiced pumpkin, and warm chai flavors. This dessert feels like a hug in a dish and brings cozy autumn comfort to every bite.

Unlike classic tiramisu, which relies on coffee, this version uses chai tea and pumpkin purée for a seasonal twist. The result is lighter, cozier, and perfect for crisp autumn days.

In this recipe, I’ll show you why it will become your family’s favorite, the ingredients you’ll need, and step-by-step directions. I’ll also share smart tips for substitutions, variations, and make-ahead storage so you can bake with confidence. Whether you’re hosting a holiday dinner or enjoying dessert at home, this Pumpkin Chai Tiramisu is sure to impress.

Why will Pumpkin Chai Tiramisu become your family’s favorite?

Pumpkin Chai Tiramisu is more than a dessert—it’s an experience. Every spoonful delivers layers of creamy mascarpone, spiced pumpkin, and tender ladyfingers soaked in chai. The flavors blend into a sweet, cozy bite that feels like autumn in a dish.

Families love this recipe because it’s simple yet special. You don’t need an oven, which makes it stress-free for busy fall days. You can prepare it in advance, let it chill, and enjoy a stunning dessert with no last-minute fuss.

The chai adds warmth, the pumpkin adds richness, and the mascarpone keeps it smooth and dreamy. Kids enjoy the soft texture, while adults appreciate the spiced, comforting flavors. It’s one of those rare recipes that everyone around the table adores.

This tiramisu also adapts easily. Swap the ladyfingers with simple cookies, use cream cheese if mascarpone is hard to find, or add extra spice for bolder flavor. No matter how you make it, the result stays irresistible.

Soon, you’ll notice it becoming a family tradition—requested for holidays, shared at potlucks, and remembered long after the last bite.

Ingredients

To make this Pumpkin Chai Tiramisu, you’ll need a few simple ingredients. Most are pantry staples, and you can swap or adjust them if needed.

For the chai soak:

• 2 cups strong chai tea, cooled
• 2 tablespoons maple syrup or honey (for gentle sweetness)

For the pumpkin cream layer:

• 1 ½ cups mascarpone cheese (softened, at room temperature)
• 1 cup heavy cream, whipped until fluffy
• 1 cup pumpkin purée (not pumpkin pie filling)
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice (or a blend of cinnamon, nutmeg, and ginger)

For assembly:

• 1 package ladyfinger cookies (about 24–30 pieces)
• 2 tablespoons cocoa powder (for dusting)
• Optional: shaved dark chocolate or a sprinkle of cinnamon for garnish

Substitutions and Variations

• Mascarpone substitute: If you can’t find mascarpone, use cream cheese blended with a little heavy cream.
• Dairy-free option: Use coconut cream instead of heavy cream and a dairy-free cream cheese alternative.
• Sweetener swap: Replace powdered sugar with coconut sugar or monk fruit for a lighter option.
• Extra spice: Add cardamom or cloves to deepen the chai flavor.
• Texture twist: Instead of ladyfingers, use graham crackers, digestive biscuits, or soft ginger cookies.

This ingredient list gives you everything you need for a perfect balance of creamy, spiced, and sweet.

How to Make Pumpkin Chai Tiramisu Step by Step

This dessert comes together quickly, and the best part is that you don’t even need to turn on the oven. Follow these simple steps and you’ll have a gorgeous fall dessert ready to chill.

Step 1: Brew the chai

Start by making a strong cup of chai tea. You want it bold so the flavor shines through the creamy layers. Once brewed, let it cool completely. Stir in maple syrup or honey for a touch of sweetness.

Step 2: Whip the cream

In a chilled mixing bowl, beat the heavy cream until soft peaks form. Don’t over-whip—stop when it looks fluffy and holds its shape. Set aside.

Step 3: Make the pumpkin mascarpone cream

In another large bowl, mix mascarpone, pumpkin purée, powdered sugar, vanilla, and pumpkin pie spice. Blend until smooth and creamy. Gently fold in the whipped cream to create a light, airy filling.

Step 4: Dip the ladyfingers

Pour the cooled chai into a shallow dish. Quickly dip each ladyfinger into the tea—just one or two seconds per side. Don’t let them soak too long or they’ll fall apart.

Step 5: Layer the dessert

Spread a thin layer of pumpkin cream in the bottom of your serving dish. Add a layer of chai-dipped ladyfingers, then spread more pumpkin cream on top. Repeat until you run out of ingredients, finishing with a cream layer.

Step 6: Add the finishing touch

Dust the top generously with cocoa powder. For extra flair, sprinkle cinnamon or shave a little dark chocolate on top.

Step 7: Chill and serve

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. The chilling time allows the flavors to blend and the ladyfingers to soften into a cake-like texture.

When ready to serve, scoop into bowls or slice into squares. Each bite will melt in your mouth with creamy, spiced sweetness.

FAQ: Pumpkin Chai Tiramisu

1. Can I make Pumpkin Chai Tiramisu ahead of time?
Yes! This dessert actually tastes better when made ahead. The flavors deepen as it chills, and the ladyfingers soften beautifully. I recommend preparing it at least 4 hours in advance, but overnight is even better.

2. How long does Pumpkin Chai Tiramisu last in the fridge?
Stored in an airtight container, it stays fresh for about 3 days. After that, the texture may become too soft. For the best experience, enjoy it within the first two days.

3. Can I freeze Pumpkin Chai Tiramisu?
Yes, you can freeze it. Assemble the dessert, cover tightly, and freeze for up to 1 month. Thaw in the refrigerator overnight before serving. Keep in mind the texture may be slightly softer after freezing, but the flavor remains wonderful.

4. What can I use instead of ladyfingers?
If you can’t find ladyfingers, don’t worry. Graham crackers, digestive biscuits, or even soft ginger cookies work well. Each option gives a unique twist to the tiramisu.

5. How can I make this recipe dairy-free?
Use coconut cream instead of heavy cream, and swap mascarpone for a dairy-free cream cheese alternative. The result is just as creamy and delicious.

6. Can I adjust the spices in Pumpkin Chai Tiramisu?
Absolutely! If you love stronger chai flavors, add cardamom, cloves, or extra cinnamon. If you prefer milder flavors, reduce the pumpkin spice blend slightly. This recipe is very flexible.

Conclusion

Pumpkin Chai Tiramisu is more than just a no-bake dessert—it’s the taste of fall in every spoonful. With creamy mascarpone, spiced pumpkin, and fragrant chai-soaked layers, it’s a dessert that feels both comforting and elegant. Best of all, it comes together with little effort and can be made ahead, leaving you free to enjoy time with family and friends.

I’d love to know if you try this recipe. Does your family love the cozy chai flavor as much as mine? Leave a comment, share your thoughts, or snap a picture of your creation—I’d be thrilled to see your version of this fall favorite.

Pumpkin Chai Tiramisu might just become a new tradition in your home, one that returns year after year when the leaves start to turn.